Vietnamese Pickled Carrots and Daikon Radishes

We don’t go out to eat very often, so when we do, we make it count. With some family in town, we decided to check out a local Banh Mi place. The meals we had there were so great, they’ve inspired a series of recipes here, starting with pickled carrots and daikon radishes.

pickled daikon radishes and carrotsThis recipe is the height of simplicity, with a gorgeous – and tasty – product at the end. I julienned the carrots and daikons by hand, which was a little time-consuming, but it would have been much faster if I didn’t care about making things look pretty for the photos.


I’m not a big radish fan, but when I tried the raw daikons – whoa! – much more mild than their small red counterparts. They were pretty good! Since pickled food usually lasts longer in the fridge, I made a bigger batch of these – about 4 cups.


I love the bright colors here – these just look so fresh and crunchy.


Add in a quick brine and let them marinate for a bit, it’s easy as that.


These make a great addition to salads, sandwiches, and tacos!


Pickled Carrots and Daikon Radishes

Pickled Carrots and Daikon Radishes

Pickled carrots and daikon radishes add a burst of color and flavor to banh mi sandwiches and tacos.


  • 2 c. julienned carrots
  • 2 c. julienned daikon radishes
  • 1/2 c. sugar
  • 1 c. white vinegar
  • 1 1/2 c. warm water
  • 1 tsp salt


  1. Mix carrots and daikons, then gently pack into two pint jars.
  2. Dissolve sugar into vinegar and water. Add in salt.
  3. Pour brine over carrots and daikons. If the vegetables are not fully submerged, top up with a little water.
  4. Cover jars and refrigerate overnight. They last in the fridge about 4 weeks

barely adapted from viet world kitchen

Leave a reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>